That's Amore: The Country's Best Pizza Places

We've chosen the 14 best places for pizza around the country.

A new breed of pizza fanatics has been sweeping the nation. Coupled with the old guard, like New York's Di Fara's and Grimaldi's, you've got your pick of the litter if you're a pizza fan! Hope you are, because we've chosen the 14 best places for pizza around the country from new guard spots — including a Bay Area pizzeria that uses locally-milled flour — to the nearly-century old East Coast institutions that loyalists still (rightfully) love.Itchin' to host a pizza party in the comfort of your own home? Check out this collection of pizzas made for your kitchen as well as these easy pizza recipes from Martha Stewart.

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TCBP: The Country's Best Pizza

TCBP: The Country's Best Pizza

Top chefs and fabled bakers are among the new breed of pizzaiolo who are just as fanatic about the temperature of their ovens to how local their ingredients are. Check out our picks of the country's top notch pizza spots!

Reny Preussker

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Brooklyn: Di Fara

Brooklyn: Di Fara

Signature Item: Plain pie

72-year-old owner Domenico DeMarco makes all the pies at this Brooklyn pizza mecca, so they come out with the perfect balance of tomato sauce (made fresh daily), mozzarella, and Grana Padano cheeses. A Di Fara spin-off called Tagliare opened in LaGuardia Airport in the fall of 2010. difara.com

TCBP: The Country's Best Pizza

Top chefs and fabled bakers are among the new breed of pizzaiolo who are just as fanatic about the temperature of their ovens to how local their ingredients are. Check out our picks of the country's top notch pizza spots!

Reny Preussker

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Brooklyn: Di Fara

Signature Item: Plain pie

72-year-old owner Domenico DeMarco makes all the pies at this Brooklyn pizza mecca, so they come out with the perfect balance of tomato sauce (made fresh daily), mozzarella, and Grana Padano cheeses. A Di Fara spin-off called Tagliare opened in LaGuardia Airport in the fall of 2010. difara.com

Shane Mitchell

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New York City: Motorino

Mathieu Palombino cooked at BLT Fish before he embarked on his pizza tasting tour, traveling from Italy to California, trying pies to perfect his bready, well-salted crust. Toppings vary — from burrata with broccolini and sausage to cherrystone clams with parsley butter. motorinopizza.com

Boston: Santarpio's Pizza

This super traditional pizzeria, with wood-paneled walls covered with pictures of famous athletes, has been around for more than a century. santarpiospizza.com

Amy Swan

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Chicago: Burt's Place

Signature Item: Deep Dish Pizza with Caramelized Cheese Crust

At this landmark Chicago eatery, Sharon Katz enforces the strict call-ahead reservation policy and husband Burt works the oven, pulling out pies with a lighter crust and less cheese than most Chicago deep-dish pizzas.

Nancy Heller

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New Haven, CT: Frank Pepe Pizzeria Napoletana

Signature Item: White Clam pizza

This longstanding classic, considered ground zero for New Haven-style "apizza," was started by Frank Pepe in 1925, and is now run by his grandchildren. The Original Tomato Pie (without mozzarella) is still on the menu. pepespizzeria.com

New York City: Co.

Sullivan Street Bakery founder Jim Lahey is one of the country's elite bakers, so it makes sense that people can't stop talking about his chewy, crisp, ever-so-slightly tangy pie crusts. Lahey's newest project: He developed the menu for Crust, a soon-to-open Neapolitan-style pie spot at LaGuardia Airport. co-pane.com